If you have followed me on facebook, you must have noted that i made ambur star biryani for lunch yesterday. I am sharing it the next day itself because i cannot wait so long. Because it turned out so good. When i googled for the procedure, I came across this real ambur biryani recipe, loved it simplicity followed the exact procedure. But the measurements are not properly mentioned, so i adjusted it accordingly. But the end result turned out exactly like ambur biryani.
Cooking Time : 1 Hour
Serves : 5 to 6
Chicken - 500 gram bone in
Cinnamon / Pattai - 1 large stick
Cardamom Pods / Yelakai - 10
Cloves / Krambu - 10
Curd / Yogurt - ½ cup + 1 tblspn
Onions - 2 large sliced thinly (reserve a handful of onions)
Garlic Paste - 2 tblspn
Coriander Leaves - a small handful chopped finely
Mint Leaves - a small handful chopped finely
Tomatoes - 2 large sliced thinly
Dry Red Chillies - 7 to 8
Kashmiri Red Chillies - 10
To Cook Rice:
Seeraga Samba Rice - 500 grams
Salt to taste
Water lots of it to cook rice
Wash seeraga samba rice very well. Set aside. Soak both the dry red chillies in hot water for 5 mins. Drain and make it into a smooth puree. Set aside.
Now heat oil in a kadai. Add in cinnamon, cloves, cardamom and fry for a min.
Add in 1 tblspn of curd and saute for 30 sec.
Add in a handful of onions and saute till golden.
Add in garlic paste and saute for 2 mins.
Add in coriander leaves and mint leaves. Saute for a min.
Add in ginger paste and saute for 2 mins.
Now add in the chicken and toss well on high heat for 5 to 7 mins till it is golden.
Add in onions and tomatoes. Saute for 3 to 4 mins. They will cook down and leach out some water.
Now add in the dry red chilli paste and mix well.
Add in ½ cup of curd and salt. Mix well. Cover the pot and cook on low heat for 10 mins.
In the mean time, bring lots of water to boil. Add in salt to it and when it boils add in rice. Mix well. Cook it for 7 to 8 mins. When you taste it the rice should have a bite in it. Once it is 80 percent cooked, drain it.
Now the chicken will be cooked.. Add rice to a large pot, add in curry and mix well.
Cover with a tight lid and place the whole thing over a tawa and cook on low heat for 10 to 12 mins.
Turn off the heat and leave it for 15 mins.
Now open the lid and fluff the rice.
Serve with raita.
|Take all your ingredients|
|take water in a saucepan and bring it to a boil|
|add in dry chillies and soak it for 5 mins|
|now take the chillies in a blender|
|make it into a smooth puree..set aside|
|Heat oil in a kadai|
|add in cinnamon|
|cloves and cardamom|
|now add in a tblspn of curd|
|fry it for few seconds|
|add in a handful of sliced onions|
|fry till golden|
|first add in garlic paste and saute for 2 mins|
|add in coriander leaves|
|now add in ginger paste|
|saute for 2 mins|
|now add in chicken|
|saute on high heat for 5 to 7 mins till it is brown|
|add in sliced tomatoes and onions|
|cook for few more mins|
|add in dry red chilli paste|
|add in salt|
|and some curd|
|Cover and cook|
|In the mean time, bring lots of water to boil|
|add in salt|
|add in washed rice|
|let it cook|
|cook untill the rice is 80 percent done|
|take the rice in a large pot|
|add in gravy|
|cover with a lid|
|heat a tawa|
|put the pot on top and let it cook for 10 mins|